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Carrots Loose (Last Resort)


1 lb

Certified Organic carrots from Last Resort Farm

13 left

Certified Organic carrots from Last Resort Farm

Last Resort Farm

Certified Organic Vegetables and Small Fruit
Monkton, VT

Located on the northeast corner of Addison County in Monkton, the  272 acre family farm was purchased by Sam Burr and Eugenie Doyle in 1986 from the Shattuck family who had been dairying there for 150 years. The Doyle-Burrs operated the farm as a conventional dairy until 1993 when low milk prices prompted them to sell the Jersey herd and re-imagine the farm as an organic hay and produce operation. After the 3-year transition period they became certified organic and quickly established a strong reputation for quality.  

In the winter of 2017, son Silas took over farm operations and now  raises 80 to 90 acres of hay for sale, collects maple sap from 1,200 taps and grows 15 acres of small fruit, vegetables & cover crops. The farm operates an on site farmstand,  a Farm Share program,  retails at two local farmers markets, and wholesale to area schools, restaurants, and to food stores in Burlington, Williston, Winooski and Bristol.

Carrots love high humidity and cold temperatures. They're best stored fully submerged in water, but if you don't have the space, keep them in an open bag in your crisper drawer. Eat within 3-4 weeks. (Have soft, wrinkly carrots? Put them in cold water overnight and watch them crisp up!)

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